Effect of Grain Moisture Content on Popping Yield of Sorghum Genotypes

Nikolov, Bogdan; Golubinova, Irena; Petrova, Slaveya; Marinov-Serafimov, Plamen

doi:10.15835/buasvmcn-fst:2019.0023

Cited by 4 publications

(3 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Henceforth, it improves nutrient accessibility and the quality of millet food products (Sharma, Jan, et al, 2021;. Nikolov et al (2019) found that the hydration treatment for popping is an effective technique for developing sorghum pops. At 13%-16% of sorghum moisture levels, the popping yield of all sorghum cultivars improved by 5.3%-10.2%.…”

Section: Millet Popping Technologymentioning

confidence: 99%

See 1 more Smart Citation

Potential processing technologies for utilization of millets: An updated comprehensive review

Srenuja

Paul

Vidyalakshmi

et al. 2023

J Food Process Engineering

View full text Add to dashboard Cite

Millets are tiny grass‐seeded grains that hold major and minor nutrients and chief bioactive components. They are climate flexible and pest‐resistant grains, enhancing the crop system effectively. Millets are now gaining popularity due to their health‐promoting properties for end users. These nonacid‐forming grains are gluten‐free, stabilize blood sugar, lower cholesterol levels, inhibit human colon tumor growth, combat malnourished diseases, control overweight, and have other health‐promoting benefits. However, many food processing technologies are on hand to process millets into a broad array of value‐added products, but still, the implementation in the food processing industries is skimpy at the commercial level. There are many factors right from the farming stage, like unavailability of good quality seeds, suitable machinery, lack of technical knowledge, and the consumer's misconception of millet's sensory properties, all contribute to low demand in the market. However, considering millet's copious potentialities, the research on these grains is grasping the spotlight in the current era. Therefore, millets would greatly increase demand in the market and create boundless avenues to manufacture millet‐based foods on a commercial scale. Hence, the current article intends to comprehensively review millet processing technologies and bioprocessing approaches, including health benefits. In addition, it also highlighted the recent R & D innovations with millets and millet products in the global market, preservation constraints, and future challenges.Practical ApplicationsMillets are the neglected ancient grains of the world, although they are a treasure trove of nutrients and promote alluring health benefits. The current review analysis fosters various notions to bridge a gap between industrialist and consumers for the high‐level production and consumption of millets in various countries. The compiled information comprises deep insights into major food processing technologies for each millet and listed globally available millet‐based products. In addition, it provides the millet shelf‐life issues, which would be helpful for researchers to tackle these issues with millets in the future. The present study advises increasing the high‐value utilization of millet and millet‐based products at commercial scales. This article attracts scientists, industrialists, researchers, scholars, and budding entrepreneurs. Among all the cereals, millets are superior in the nutritional profile, sustainable production patterns, and friendlier to the farmers, planet, and consumers.

show abstract

Section: Millet Popping Technologymentioning

confidence: 99%

“…Nikolov et al (2019) found that the hydration treatment for popping is an effective technique for developing sorghum pops. At 13%–16% of sorghum moisture levels, the popping yield of all sorghum cultivars improved by 5.3%–10.2%.…”

Section: Millets Based Technologiesmentioning

confidence: 99%

Potential processing technologies for utilization of millets: An updated comprehensive review

Srenuja

Paul

Vidyalakshmi

et al. 2023

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Farahnaky et al (2013) observed significant effects of moisture on density, hardness, air bubble size, and other textural properties during popping of corn. Nikolov et al (2019) found that during the popping of sorghum in the hot pan, popping rate increases 5 to 10% with the increase in moisture from 13% to 16% and there is a correlation of popping qualities with physical properties. Optimum moisture contents of some commonly used cereals for puffing and popping are presented in Table 3.…”

Section: Factors Affecting Popping and Puffing Quality Grainsmentioning

confidence: 99%

A review on processes, mechanisms, and quality influencing parameters for puffing and popping of grains

Swarnakar

Mohapatra

Das

2022

Food Processing Preservation

View full text Add to dashboard Cite

Cereals are the primary source of carbohydrates in food and provide energy for various metabolic activities. Some of them are good sources of protein, fiber, minerals, and vitamins (Oghbaei & Prakash, 2016). Cereal grains are consumed after processing like steaming, boiling, puffing, popping, extrusion, flaking, roasting, sprouting, etc. Nowadays, ready-to-eat expanded grains are getting more attention from the consumers due to their unique characteristics as ready or convenience food, nutritive value, health benefits, easy to digest, crispy texture, and lightness. The demand for readyto-eat puff grain products, also known as breakfast cereals, is rising day by day, and the consumers are looking for alternative product sources without compromising the quality and nutritional aspects.The market for ready-to-eat breakfast cereal was about 2.7 metric tons in 2001, and it grew up to 5 metric tons in 2016 (Johnson & Schuette, 2019).Ready-to-eat cereals are processed grain formulations suitable for human consumption without further processing or cooking. They are prepared by extrusion cooking, puffing, popping, flaking, frying, toasting, etc. Ready-to-eat food products include extruded snacks, puffed cereals, popcorns, rice flakes, potato chips, french fries, etc. (Nath et al., 2007). Quality of expanded cereal products depends upon its chemical composition, physical structure, and different steps followed in the whole processing system (Joshi, Mohapatra,

show abstract

Expanded porous-starch matrix as an alternative to porous starch granule: Present status, challenges, and future prospects

Jha,

Sarkhel,

Saha

et al. 2024

Food Research International

View full text Add to dashboard Cite

Effect of Grain Moisture Content on Popping Yield of Sorghum Genotypes

Cited by 4 publications

References 14 publications

Potential processing technologies for utilization of millets: An updated comprehensive review

Potential processing technologies for utilization of millets: An updated comprehensive review

A review on processes, mechanisms, and quality influencing parameters for puffing and popping of grains

Expanded porous-starch matrix as an alternative to porous starch granule: Present status, challenges, and future prospects

Contact Info

Product

Resources

About